Kubideh
Servings
1
Prep Time
10 minutes
Cooking Time
40 minutes
INGREDIENTS
-
1 pound of minced lamb
-
1 large onion grated
-
1 tsp of Turmeric
-
2 tsp of salt
-
1 tsp of sumac (you can find this in any middle-eastern store buy if you don’t have one close by, you can skip it)
Kubideh originates in Iran and is an Iranian meat kebob traditionally made with lamb or beef and grilled on skewers over hot coals. You can find them in every ally in Iran and when paired with traditional Iranian rice, polo, and butter, they are irresistible!! I grew up eating them in Iran and figured out a way to get the same flavor in an oven.
METHOD
- Grate the onions and squeeze out all the water from them
- In a large bowl, add the lamb, mix in onions and all the dry ingredients and mix them really well with your hands. Mixture should be airy
- Allow to marinate in a refrigerator for 2-4 hours
- Take an oven dish or a 4qt pyrex rectangular dish and spread the meat mixture evenly using your hands
- With a spatula cut the meat into 3 inch sections so they look like kebobs
- Enjoy with rice and grilled tomatoes!
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